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Roasted cauliflower and chickpea soup

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 -6

Ingredients

  • I head of cauliflower broken up into small florets
  • 1 15 oz can of chickpeas also called garbanzo beans, drained, rinsed and dried
  • 1 large white onion chopped
  • 2-3 large yukon potatoes pealed and cubed
  • 6-8 cloves of garlic minced
  • 1 tbsp of cumin
  • 1 1/2 tsp of smoked paprika
  • 4 cups of vegetable or chicken stock
  • 1/2 cup of coconut milk full fat
  • 4-6 tbsp of olive oil
  • 2-3 sprigs of thyme
  • salt/pepper

Instructions

  • Preheat oven to 425 degrees.
  • On a sheet pan, add cauliflower florets and chickpeas. Toss with 2-3 tbsp of olive oil, cumin, smoked paprika and salt/pepper.
  • Roast for 30-40 minutes until cauliflower and chickpeas are golden brown. Set aside.
  • Meanwhile, in a large dutch oven set over medium/low heat, add 2-3 tbsp of olive oil. Add the chopped onion and potato. Cook for 3-5 minutes. Add the chopped garlic. Cook for one minute until fragrant. Then add the stock.
  • Add the roasted cauliflower and chickpeas to the dutch oven, reserving 1/4 cup of each for garnish
  • Simmer for a few minutes allowing all of the vegetables/beans to come together.
  • Then working in small batches, transfer the soup to a high speed blender and blend on medium/high speed until creamy and silky.
  • Return the pureed soup to the dutch oven, add the coconut milk, a few sprigs of thyme, and taste. Adjust seasoning, adding more salt/pepper as necessary.
  • To serve, ladle soup into serving bowls, garnish with reserved chickpeas and cauliflower florets, a few thyme sprigs, and a drizzle of olive oil.